DOI: 10.

1515/ahr-2017-0010

Magdaléna Valšíková et al. Acta Horticulturae et Regiotecturae 2/2017

Acta Horticulturae et Regiotecturae 2

Nitra, Slovaca Universitas Agriculturae Nitriae, 2017, pp. 44–48

The effect of varieties and degree of ripeness to vitamin C

content in tomato fruits

Magdaléna Valšíková-FREY*, Patrik Komár, Marián Rehuš

Slovak University of Agriculture in Nitra, Slovak Republic

Nine selected varieties of tomatoes were grown in field experiments in order to follow up changes in the content of vitamin C,
depending on the degree of the fruit ripeness. Vitamin C content of green fruit ranged from 6.74 mg (Denár) to 10.23 mg (Salus).
The mean value for the varieties in the green state was 8.66 mg.100 g-1. The value of vitamin C in the semi-mature tomatoes ranged
from 11.34 mg (Denár) to 14.95 mg (Darinka). The mean value for all varieties was 12.89 mg. 100 g-1. The lowest content of vitamin
C was found in consumer (red) ripening tomato varieties Šejk (16.03 mg), Denár (16.32 mg) and Zámčan (16.80 mg) and the highest
content of vitamin C in varieties Salus (19.43 mg) and Darinka (19.26 mg). The mean value for the nine varieties was 17.70 mg.100
g-1. In the botanical (overripe) maturity, we recorded the highest vitamin C content in the variety Salus (21.51 mg. 100 g-1). The
highest increase in vitamin C was also recorded at the variety Darinka, where we registered the content of 21.32 mg.100 g-1. The
lowest vitamin C content in botanical ripeness was observed in the variety Zámčan (19.44 mg.100 g-1). The average amount of
vitamin C marked 20.26 g mg.100-1. The results can be concluded that the level of vitamin C is increasing by the gradual ripening
of the fruits.

Keywords: tomatoes; maturity stages; vitamin C

Tomato is one of the most frequent and most popular
vegetables in the world (Dorais, Ehret, Papadopoulos, 2008).
According to FAOSTAT statistics, the largest producers of
tomatoes in the world are China, India, USA, and Turkey
(FAOSTAT, 2014). The fruits of tomatoes are tasty, easily
digestible; they are widely used in gastronomy and in
the canning industry (Toor and Savage, 2004). As for their
composition, tomatoes are valuable kinds of vegetables, like
bell peppers. They contain precious minerals, vitamins and
other bioactive components and antioxidants which help
to prevent against many civilization diseases (Valšíková and
Paulen 2013). In Slovakia, tomatoes are grown on the area
of about 500 ha of arable land, where about 20,000 tons are
produced annually. The total area of tomatoes (including
gardens), occupies 2800 ha and produces the annual
average of 50,000 tons. With this production, tomatoes are in
second place after cabbage (Meravá et al., 2015; Rozborilová
et al., 2016).
Material and methods
The field experiment was established in the botanical garden
of the Slovak University of Agriculture in Nitra. For testing
purposes, we used nine varieties of tomatoes (Table 1).
The results of soil analysis (2013–2014):
1. Nan = 13.3–14 mg.kg-1 soil,
2. P = 120.5–118 mg.kg-1 soil,
3. K = 525–235 mg.kg-1 soil,
4. Ca = 4,976–5,100 mg.kg-1 soil,
5. Mg = 576–548 g.kg-1 soil,
6. S = 45–50 mg.kg-1 of soil,
7. humus content = 3.75–3.65%,
8. pH / KCl = 6.96–7.00.
The first fertilization during the vegetation period
was performed in both years in mid-June. The LAD 27%
in the  amount of 200 g on the area 30 m2 was applied to
soil. The NPK was applied at 200 g per trial plot of 30 m2 in
mid-July.
Sowing was carried out on March 13, 2013 and March
17, 2014 into seeding trays in lines. Transplanting was done
on April 16, 2013 and April 15, 2014 into rooting containers
with the plants space of 40 × 40 × 80 mm. Growing
transplants have not been chemically treated, but were
fertilized by Harmavit with foliar sprays in the end of April.
Ready transplants were planted into outside beds on May
16, 2013 and May 14, 2014.
Parameters of experiments:
yy spacing of planting: 0.30 × 0.60 m,
yy number of plants per a variety: 12,
yy number of repetitions: 3,
yy area per a variety: 2.52 m2,
yy area of all varieties: 24 m2.
Harvesting and analysis of fruits
Dates of fruits harvesting: August 2, 2013 and August 5,
2014 in green maturity, August 14, 2013 and August 18,

Contact address: prof. Ing. Magdaléna Valšíková-Frey, PhD., Slovak University of Agriculture in Nitra, Faculty of Horticulture and
Landscape Engineering, Department of Vegetables Production, Tr. Andreja Hlinku 2, 949 76 Nitra, Slovakia,
( +421 37 641 42 26, e-mail: Magdalena.Valsikova-Frey@uniag.sk; magdavalsik@hotmail.com

44
 Acta Horticulturae et Regiotecturae 2/2017 Magdaléna Valšíková et al.

Table 1 Origins and properties of tomato varieties

Variety Origin Fruit shape Suitability
Darinka F1 Czechia, Semo a. s. round manual harvesting, consumption
Denár Czechia, Semo a. s. pear-shaped to square manual and mechanized harvesting, processing
Diana Czechia, Semo a. s. round manual harvesting, consumption
Kecskeméti Hungary flat-round manual harvesting, consumption
Oranže Czechia, Semo a. s. flat-spherical manual harvesting, consumption
manual and mechanized harvesting, consumption,
Paulína Czechia, Semo a. s. round
processing
manual and mechanized harvesting, consumption,
Salus Czechia, Semo a. s. oval or square
processing
Šejk Czechia, Semo a. s. oval or square, intense red manual and mechanized harvesting, processing
Zámčan Slovak Republic, Lestra s. r. o. rectangular mechanized harvesting, processing

2014 in semi-mature stage, August

12 22, 2013 and August 28, 2014 in
9.8
10.23 consumer (red) maturity, September
10 9.16 9.11 9, 2013 and September 16, 2014 in
8.9 8.74
8.24 botanical (overripe) maturity. The
8 7.07 analysis of fresh tomato fruits was
6.74
carried out in the laboratory at the
6
Department of Vegetables Production
4
of the Slovak University of Agriculture
in Nitra. For determination of vitamin C
2 content, the HPLC method with liquid
chromatograph and UV detector was
0 used (Stan et al., 2014).

Statistical evaluation
To establish the evidential differences
in vitamin C, we used the program
Figure 1 Mean content of vitamin C in green mature tomatoes in mg. 100 g-1 Statgraphics Centurion XVII (Stat Point
Inc. USA). The results were evaluated
by the analysis of variance (ANOVA)
16 and the mean values were tested by
14.95
14.148 the Tukey HSD test at the significance
14 13.39 13.39 level of 95%.
12.75 12.48
11.86 12
12 11.34
Results and discussion
10
Evaluation of the vitamin C content
8
in green mature tomatoes
The samples were harvested in green
6 fruit stage for determining the amount
of vitamin C per 100 g of fresh material.
The content of vitamin C in the
4
varieties ranged from 6.74 mg (Denár)
to 10.23 mg (Salus). The mean value
2
of all varieties was 8.66 mg.100 g-1.
There was no significant difference
0 between replicates. The mean value
of the vitamin C content for the two
monitored years is shown in Figure 1.

Figure 2 Mean content of vitamin C in semi-mature tomatoes in mg. 100 g-1

45
 Magdaléna Valšíková et al. Acta Horticulturae et Regiotecturae 2/2017

25 Evaluation of the vitamin C content

tomatoes
in semi-mature tomatoes
19.26 19.43
20 18.59 18.82
Semi-mature tomatoes are not suitable
16.8 16.9 17.08
16.32 16.03 for consumption yet. The value of
vitamin C ranged from 11.34  mg
15
(Denár) to 14.95 mg (Darinka). The
mean value of all varieties in the two
10 years marked 12.89 mg.100 g-1 (Figure
2). Compared to the values of green
fruits, there was an increase in the
5 amount of vitamin C.

Evaluation of the vitamin C content

0 in tomatoes of consumer (red)
maturity
The fruits were ripe and red-coloured,
except of the variety Orange, which
Figure 3 Mean content of vitamin C in consumer (red) maturity in mg. 100 g-1 matures into orange colour. We found
out that the lowest content of vitamin
C was recorded in the varieties Šejk
22
(16.03 mg) and Denár (16.32 mg). The
21.51
highest content of vitamin C (19.43 mg)
21.5
21,5 21.32 was marked by the varieties Salus and
Darinka with 19.26 mg.100 g-1 (Figure
21 3). The mean value of all varieties for
20.64
the two years was 17.70 mg.
20.5
20,5 20.31
20.2
Evaluation of the vitamin C content
20
19.69 19.63 19.61 in botanically mature
19.44
19.5
19,5 (overripe) tomatoes
The botanical (overripe) maturity of
19
tomato fruits was reached in mid-
18,5
18.5 September. The fruits were mostly
already softened but in good health
18 with no signs of damage. We recorded
the highest vitamin C content of 21.51
mg.100 g-1 at the variety Salus (Fig. 4),
which is about 10.71% more than in
the consumer (red) maturity and by
Figure 4 Mean content of vitamin C in botanical (red) maturity in mg.100 g-1 48.54% more than in the semi-mature

Table 2 Mean content of vitamin C in differently ripened tomatoes in mg.100 g-1

Varieties Green fruits Semi-red fruits Red fruits Overripe fruits
Denár 6.74 11.34 16.32 19.69
Šejk 8.24 11.86 16.03 19.63
Kecskeméti 8.90 12,75 16.80 20.20
Zámčan 8.74 12.48 16.90 19.44
Orange 7.07 12.00 17.08 19.61
Paulína 9.16 13.39 18.59 20.31
Diana 9.11 13.39 18.82 20.64
Darinka 9.80 14.95 19.26 21.32
Salus 10.23 14.48 19.43 21.51
Average 8.66 12.89 17.70 20.26

46
 Acta Horticulturae et Regiotecturae 2/2017 Magdaléna Valšíková et al.

fruits. We found 110.26% increase of
the vitamin C content in the variety
Salus compared to the situation in
green maturity.
High increase of vitamin C was
recorded also at the variety Darinka,
where we recorded the content of
21.32 mg.100 g-1. It is by about 10.69%
more than in the consumer (red)
maturity and by 42.61% more than
25
20
15
8.66
10
5 ranged from 19.44 to 21.51 mg.100 g-1.
0 of tomatoes provide 21% (13 g) of the
Green fruits
Figure 5 Mean content of vitamin C in differently ripened tomato fruits in
mg.100 g-1
Means and 95.0 percent LSD intervals
23
Content of Vitamin C mg.100 g-1
at the semi-maturity and by 117.55%
more than at harvest in the green
maturity.
The lowest level of vitamin C in
botanical ripeness was found in the
variety Zámčan (19.44 mg.100-1),
which is by 15.03% more than in the
consumer (red) maturity and by 55.76%
more than in the semi-maturity. At this
variety was in the botanical (overripe)
20.26
17.7
12.89
Semi red fruits Red fruits Overripe fruits
maturity more vitamin C about
122.42% compared to the result of the
harvesting in the green maturity. The
average amount of vitamin C marked
20.26 g mg.100-1. The average value of
vitamin C in different ripened tomato
varieties and in two years is shown
in Table 2. Fig. 5 shows differences in
the vitamin C content by tomato fruit
maturity.
From the results we can conclude
that the levels of vitamin C increase with
the gradual ripening of fruits, which is
confirmed by works of other authors
such as Kader (1999) and Rahman et
al. (2016). Valšíková et al. (1996) report
that the average content of vitamin
C in tomato ripe fruits is in the range
20–80 mg. Similar values are shown
by Kopec (1998), namely 20–50 mg.
Uher et al. (2009) give lower values,
22.4  g of mg.100-1. Similar results are
indicated by Kopec (2010). We are
closer to these values in the botanical
maturity as our measured values
Jedlička (2012) argues that tomato is
a  good source of vitamin C as 100 g
recommended daily allowance (RDA).
That results are in compliance with
our results, as during the transition
of maturity we obtained the values
ranging from 11.6 to 15.8  mg. In our
experiment, it was found out that the
amount of vitamin C in the consumer
maturity fruit was 17.70 mg and
20.26 mg at the botanical maturity.
The statistical analysis showed

20
probative difference in vitamin C
content between the two monitored
17 years and four variants of different
maturity (Table 3, Figure 6).
14 Insignificant differences were found
between varieties and repetitions.

11 Conclusions
The paper examined the comparison
8 of the vitamin C contents in different
B C G S varieties and demonstrated the amount
Variants of this vitamin in various ripeness
  variants of tomatoes. The results
Figure 6 Tests for the vitamin C content in mg.100 g-1 by variants confirmed that the maturation of fruits
significantly increase the amount of
vitamin C. The significant difference in
Table 3 Multiple range tests for the vitamin C content in mg.100 g-1 by years
the content of vitamin C has not been
Method: 95.0 percent LSD
established between varieties and
Years Count LS Mean LS Sigma Homogeneous Groups repetitions. The production of vitamin
2013 108 13.0842 0.463313 X C is affected by fruit maturity, seasons,
soil and agricultural engineering.
2014 108 16.6718 0.463313 X

47
 Magdaléna Valšíková et al.
Acknowledgement
This paper was supported by grant VEGA 1/0507/16
References
Dorais, M. – Ehret, D. L. – Papadopoulos, A. P. 2008. Tomato
(Solanum lycopersicum) health components: from the seed to the
consumer. In Phytochem Rev, no. 7, pp. 231–250. DOI 10.1007/
s11101-007-9085-x
Jedlička, J. 2012. Ovocie a zelenina pri prevencii a liečbe ochorení
ľudí (Fruit and vegetables in the prevention and treatment of
human diseases). Nitra : SPU, 190 s. ISBN 978-80-552-0859-6.
Keresteš, J. a i. 2011. Zdravie a výživa ľudí. Bratislava : CAD Press,
2011, 1037 p. ISBN 978-80-88969-57-0.
Kader, A. A. 1999. Fruit maturity ripening and quality relationships
Proceedings International Symposium on Effect of Pre and
Postharvest Factors on Storage of Fruits. In Acta Horticulture, 485,
pp. 203–208.
Kopec, K. 1998. Tabulky nutričních hodnot ovoce a zeleniny (Tables
of nutritional values of fruits and vegetables). Praha : ÚZPI, 72 s.
ISBN 80-96153-649.
Kopec, K. 2010. Zelenina ve výživě člověka (Vegetables in human
nutrition). Praha : Grada Publishing, a.s., 168 s. ISBN 978-247-2845-2.
Meravá, E. a i. 2015. Zelenina – situačné a výhľadová správa k 31. 12.
2014 (Vegetables – Situation and Outlook Report to 31. 12. 2014).
Bratislava : Ministerstvo pôdohospodárstva a  rozvoja vidieka SR,
Výskumný ústav ekonomiky poľnohospodárstva a  potravinárstva,
49 s. ISSN 1338-8010.
48
Acta Horticulturae et Regiotecturae 2/2017
STAN, M. – SORAN, M. L. – MARUTOIU, C. 2014. Extraction and HPLC
Determination of the Ascorbic Acid Content of Three Indigenous
Spice Plants. In Journal of Analytical Chemistry, vol. 69, no. 10,
pp. 998–1002. https://doi.org/10.1134/S106193481410013X
Rahman M.M. – Moniruzzaman, M. – Ahmad, M. R. – Sarkera,
B. C. – Alam, M. K. 2016. Maturity stages affect the postharvest
quality and shelf-life of fruits of strawberry genotypes growing in
subtropical regions. In Journal of the Saudi Society of Agricultural
Sciences, vol. 15, no. 1, pp. 28–37.
Rozborilová, E. a i. 2016. Definitívne údaje o  úrode
poľnohospodárskych plodín a zeleniny v SR za rok 2015 (Final yields
data of agricultural crops and vegetables in Slovakia in 2015). Kód
081016, č. 850-0063/2016 Štatistický úrad Slovenskej republiky,
ISBN 978-80-9121-494-3.
Toor, R. K. – Savage, G. P. 2004. Antioxidant activity in different
fractions of tomatoes. In Food Research International, no. 38, pp.
487–494.
Uher, A. – Kóňa, J. – Valšíková, M. – Andrejiová, A. 2009.
Zeleninárstvo – poľné pestovanie (Vegetables – growing in the
field). Nitra : SPU, 212 s. ISBN 978-80-552-0199-3.
Valšíková, M. a i. 1996. Produkčné systémy vybraných druhov
zelenín (Production systems of selected vegetable species).
Bratislava : SPPK, Nové Zámky : VÚZ, 201 s.
Valšíková, M. – Paulen, O. 2013. Study of Capsicum diversity and
quality. Praha : Profi Press. ISBN 978-80-86726-56-4.
nnn